Prep the herbs: Rinse, dry, and finely chop your herbs. Keep them small so they fold seamlessly into the eggs.

Beat the eggs: Crack the eggs into a bowl. Add the cream, salt, and a few grinds of pepper. Whisk until the yolks and whites are fully blended and slightly frothy—about 20 to 30 seconds.

Warm the pan gently: Set a nonstick or well-seasoned skillet over low to medium-low heat. Add the butter and let it melt slowly. You want it foamy, not brown.

Pour and pause: Pour in the egg mixture. Let it sit untouched for 10 to 15 seconds, just until the edges start to barely set.

Stir with intention: Using a silicone spatula, push the eggs from the edges toward the center in slow, sweeping motions. Keep the heat low. You’re forming soft curds, not frying.

Control the heat: If the eggs seem to set too quickly, lift the pan off the heat and keep stirring. Residual heat continues cooking. Return the pan to the burner as needed.

Add herbs near the end: When the eggs are glossy but still slightly loose, fold in the chopped herbs and any optional Parmesan. Taste and add a pinch more salt if needed.

Pull them early: Remove the pan from the heat when the eggs look about 90% done. They will finish cooking off the heat and stay soft and creamy.

Serve immediately: Plate the eggs while they’re still silky. Add a final grind of pepper and a sprinkle of fresh herbs on top.